| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Soups |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Onions; chopped |
| 1/2 |
ts |
Dried minced garlic |
| 1 |
c |
Carrots; chopped |
| 1 |
cn |
Corn |
| 4 |
c |
Frozen corn |
| 4 |
md |
Potatoes; diced |
| 1 |
c |
Black beans; cooked, * see note |
| 1/4 |
ts |
Cinnamon |
| 1 |
c |
Celery; chopped |
| 4 |
c |
Vegetable stock |
INSTRUCTIONS
1. Instead of a saut. with oil, use some vegetable stock or water in your
pot.
2. Add onions, garlic, carrots, & celery.
3. Cook until onions are soft, adding more liquid if necessary.
4. Add frozen corn, potatoes, stock, & cinnamon.
5. Cook about 15 minutes.
6. In the meantime, puree canned corn using hand blender.
7. When potatoes are done (soft), add beans & pureed corn.
8. Cook for a few minutes.
9. Check seasonings & serve.
Serving Ideas : good with rye dumplings
NOTES : 1/2 c dry beans = 1 c cooked; also, drain the beans kidney beans
may be substituted, (etc.) If making rye dumplings, try cooking them on top
of the soup.
Recipe by: Pamela & Garrison Bauman
Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 25,
1998
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